The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-10-21
DOMESTIC HINTS.
GREEN TOMATO cHurNKE.

seed, two tablespoonfuls of ground Gin
namon. one tablespoonful of cloves
one pound of brown sugar, three quartz
best vinegar Boil all together unit
qu to done. II YOU choose you may
put one spoonful of ground and n por'
ton of cinnamon bark. Celery tops
improve the flavor. and some ado
cloves of garlic; mind, Spanish garlic
II more conven ent, peaches Just turn
ing ripe, sliced. can be used instead OF
green tomatoes.
SWEET PICKLE FOR RIPE CUCuMBERs.
Pare aud cut TO any desired shape.
put in pan and pour boiling water
over them; add a handful of salt and
let stand over night then drain off the
water, pour over good vinegar to which
spices have been added, more of Gin.
namon than any other. Il always use
whole spices and tie up in cloth. Let
the whole stand on the stove and sim.
mer two hours. Sweeten with pound
Of sugar to n quart of vinegar and
you will have Il sweet pickle which
everybody will relish and which an in.
valid may eat with impunity.
PICCALILLL
One peck of green tomatoes chopped
fine one pint of salt; cover with water.
let stand twenty-four hours; take out
and let stand in fresh water twenty-fOur
hours; drain well, and add twelve green
peppers, six onions. two heads of cab
bage, all chopped fine; put all in a ket-
tie; add vinegar and water in equal
quantities, enough to cover; let scald
drain again; add one pound of mustard,
one teacupful each of moasses and
grated horse radish; spice to taste; mix
well, put in jar; cover with vinegar
and one teacupful of brown sugar.
SWEET PICKLE APPLES.
Take one teacup vinegar and two OF
sugar, and make syrup of them, add
ing cinnamon and cloves. Pare and
cover sweet apples, drop them in the
syrup and let them cook until tender,
not soft. Put in u jar and pour the
syrup over them. They are ready ia
eat as soon as cold, and will keep any
length of time. ] generally tie the
spices in a little bag, especially If
ground, aud cook it that way. Try
these, sisters, they are delicious,
TO CAN CORN.
Put the corn raw into cans, then fill
it in with cold water even with the tor
of the corn; solder up the can, picking
a small hole in the cover; solder that
also Boil the can and contents in
boiling water two and half hours
then with Il hot iron open the small
hole and let the gas blow out, after
which solder up and boil again two
and "A half hours and set aside for use.
Peas, string beans and Lima beans
can be put up 10 the same way.
GERMAN PICKED TOMATOES.
To seven pounds of tomatoes, well
rpened and nicely skinned put one
ounce of mace and one of cloves. Put
the tomatoes and spice in layers in
jar; boil together one quart of vinegar
and four pounds of brown sugar; skim
il and pour it while hot, over the 10.
matoes: let them stand until morning.
or for twenty -four hours; then pour
all into the kettle, and let boil for five
minutes.
SWEET PEACH PICKLE.
Pare Clingstone peaches and pack in
Jars; use three pounds sugar to every
seven pounds fruit, and more vinegar
Than enough TO cover them. Tie
spices in cloth and simmer with the
vinegar and sugar an hour then pour
over the peaches and tie over tight
cover, while hot Will be ready fol
use in three weeks. Splendid; will
keep any length of time.
SWEET PICKLES.
To seven pounds of fruit take three
pounds of sugar and one quart OF
vinegar; boil them together and pour
over the fruit three mornings success
sively. and then boil the juice down TO
thick syrup, in which put one ounce
each OF cinnamon in sticks, spice, mace
and cloves. Add another quart of
fresh vinegar, and boil the fruit in ten
minutes.
VINEGAR OF NAsTURTIUM.
Nasturtlum flowers. if washed and
picked clean and dried in Il cloth. are
excellent IL allowed to soak in vinegar.
shaking the jar daily. In month the
x,;naoar will no wall fiavored A Mound